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"aeschlimann" - 1 õppematerjal

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2004. Selection of Sentandreu, M. A., S. Stoeva, M. C. Aristoy, K. Laib, Lactobacillus strains from fermented sausages for W. Voelter, and F. Toldrá. 2003. Identification of their potential use as probiotics. Meat Science small peptides generated in Spanish dry-cured ham. 67:309–317. Journal of Food Science 68:64–69. Pennacchia, C., E. E. Vaughan, and F. Villani. 2006. Sieber, R., M. Collomb, A. Aeschlimann, P. Jelen, and Potential probiotic Lactobacillus strains from fer- H. Eyer. 2004. Impact of microbial cultures on con- mented sausages: Further investigations on their pro- jugated linoleic acid in dairy products—A review. biotic properties. Meat Science 73:90–101. International Dairy Journal 14:1–15. Pihlanto, A., and H. Korhonen. 2003. Bioactive peptides Sloan, A. E. 2008. The top 10 functional food trends. and proteins

Keeled → Inglise keel
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